Mixed Stew

Three versions are presented: one using only seafoods, one with seafood and meat and a third with mixed meats.

Although elaborate, they can conveniently be prepared the day before and only need reheating.

Caldeirada (seafood stew) from Noreen Sousa via Yolanda Guterres

8 – 10 slices fish (any firm fleshed fish such as pomfret)
2 – 3 crabs (depending on size)
6 – 8 large prawns
3 squid (calamari)
450 g scallops
450 g clams
1 lobster (optional)
1 medium cabbage
1 green and 1 red bell pepper (capsicums) and black olives for garnish
2 16-oz | 450ml cans stewed tomatoes
2 8-oz | 220ml cans tomato sauce (Spanish-style)
2 medium onions
olive oil
white wine (any type)
salt and pepper
2-3 tsp sugar (to bring out flavour)


Wash and clean fish and shellfish and de-vein prawns. Season fish with salt and pepper and deep fry until light golden brown.

Boil crabs, room or shells and described inedible parts. Rinse clean. Cut the body into 2 or 4 pieces and crack claws. (Imitation crab sticks from Japan obtainable from supermarkets can be substituted for whole crabs.)

Wash squids thoroughly and cut into 12 mm thick rings and boil with a little water, adding into it 2 slices of ginger, a few cloves and two bay leaves. Reserve liquid.

Boil clams until shells just open (a few minutes).

Boil lobster and remove meat from tail for slicing, retaining body shell for decoration.

Rinse fresh scallops in hot water and sauté lightly. (Imitation scallops from Japan called Seafood Rolls may be used instead in which case it only needs to be sautéed lightly.

Sprinkle prawns with a little pepper and shallow fry in oil until done. (This should be done the same day and shortly before serving.)


Wash and cut cabbage into bite-sized pieces. Sauté with olive oil and a sprinkling of water and cook until just tender. To serve, put vegetables at bottom of serving pot (brass pot or wok) and topped with all the seafood and gravy. Heat thoroughly, bringing to gentle boil. Serve hot. (Garnish with peppers cut into rings and black olives.) Serve with hot garlic bread or hot French loaf and chilled white wine.

Caldeirada (stew of meat and seafood) from an unknown author, recorded only as Mãe (Mother)

We have not yet tested this recipe. It is recorded here to allow experimentation and verification.

fried fish
corned beef
stock from pork bones
whole cloves
crouton of bread
olive oil
white wine
hard-boiled eggs, diced

(1)     In some countries these would be called prawns – shrimps would be small crustaceans.

Shell the shrimps, boil in water and strain the stock.

Heat oil in a saucepan and fry the garlic till brown; add onions and only half cook them, then add tomatoes and fry well. Then the shrimps, lobsters, oysters, etc., should be put in the pan with the stock from the shrimp heads. When the mixture starts boiling add salt and pepper according to taste, then put in the corned beef cut in pieces.

20 minutes before serving throw in the fish and wine and serve with croutons of fried bread. Garnish with diced boiled eggs and serve with boiled potatoes(2).

(2)     The original recipe did not specify how the potatoes were to be cooked.  Presumably they would be added to the stew when the corned beef was almost done.

Caldeirada (meat stew) from Delmira Alvares

We have not yet tested this recipe. It is recorded here to allow experimentation and verification.

1 chicken
300g beef
300g pork, Chinese sausage or piece of ham
4 Chinese sausages cut in pieces, or 1 pé de presunto (ham hock)
12 slices fried bread
4 hard boiled eggs
6 large tomatoes, cut in eighths and seeded
4 large onions, cut in eighths
4 quartered potatoes

Put the chicken, beef and pork in a pot and cover with water. Bring to the boil and simmer until the meats are half tender, then add the sausages. (If using a ham hock boil it separately some hours beforehand as it may take rather long to tenderise; also cook the potatoes separately.

Cut the meats in pieces.

In a separate pan fry the onions and tomatoes until just moist, season, add all the cooked meats and simmer.

Before serving add a wineglass (1) of white wine.

Spread the fried bread on a dish, cove with the meat and decorate the top with hard-boiled eggs.

(1) This would probably have been the size of port or sherry glass (2-3 oz | 60-90ml) rather than a glass or red or white wine (5-8 oz | 150-240ml).

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